马铃薯蛋白-黄原胶复合物对荞麦面团发酵特性的影响  

Effect of potato protein-xanthan gum complex on fermentation properties of buckwheat dough

作　　者：夏萌萌 任晨辉 张艳艳 王宏伟 张华[1,2,3] 刘兴丽 XIA Meng-meng;REN Chen-hui;ZHANG Yan-yan;WANG Hong-wei;ZHANG hua;LIU Xing(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou 450001,Henan,China;National&Local Joint Engineering Research Center of Cereal-Based Foods(Henan),Zhengzhou 450001,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]冷链食品加工与安全控制教育部重点实验室,河南郑州450001 [3]面制食品国家地方联合工程研究中心(河南),河南郑州450001

出　　处：《粮食与油脂》2024年第10期17-22,共6页Cereals & Oils

基　　金：河南省重点研发专项(231111113200);河南高校科技创新团队(23IRTSTHN029)。

摘　　要：研究在不同pH条件下(2.67、4.69、7.48)制备的马铃薯蛋白-黄原胶复合物(PP-XGC)的疏水性、乳化性和起泡性及其对荞麦面团发酵特性的影响。结果表明:PP-XGC的起泡性、泡沫稳定性、乳化性和表面疏水性随着pH的升高而增加;与对照组(未添加PP-XGC的荞麦面团)相比,添加PP-XGC降低了面团的黏度和回生值,增加了面团的发酵高度,改善了面团的稳定性和抗老化性。二级结构分析表明,与对照组相比,β-转角含量和无规则卷曲含量上升。拉曼光谱分析表明,PP-XGC的添加可以改善荞麦面团的发酵特性。微观结构分析表明,在pH 2.67条件下PP-XGC添加量(以荞麦粉质量为基准)为1.0%时,面团品质更佳。The hydrophobicity,emulsification and foaming properties of potato protein-xanthan gum complex(PP-XGC)prepared under different pH conditions(2.67,4.69,7.48)and its effect on the fermentation properties of buckwheat dough were studied.The results showed that the foaming,foam stability,emulsification and surface hydrophobicity of PP-XGC were increased with the increase of pH.Compared with the control group(buckwheat dough without PP-XGC added),the addition of PP-XGC reduced the viscosity and retrogradation value of the dough,increased the fermentation height of the dough,and improved the stability and aging resistance of the dough.Secondary structure analysis showed that compared with the control group,the content ofβ-turns and irregular curls increased.Raman spectroscopy analysis showed that the addition of PP-XGC could improve the fermentation properties of buckwheat dough.Microstructure analysis showed that the dough properties were better when the PP-XGC addition amount(based on the mass of buckwheat flour)was 1.0%under pH 2.67 conditions.

关 键 词：马铃薯蛋白 黄原胶 复合物 荞麦面团 发酵特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]